Tuesday, June 4, 2013

i designed this recipe to use only ingredients you can find at your local grocery store, no funny business.
unless you happen to have a bottle of ume vinegar at home.
then a little funny business will be involved.

i'm sorry the picture isn't phenomenal. it was late at night, and i was 97% starving and only 3% artistic, so this was the best i could muster.

mince garlic. removing the tough skin of the onion, cut off the cap and the root, and slice vertically (from pole to pole). lie each onion half on the flat side, and make long, vertical slices from pole to pole (not side to side), so that you get long slivers of onion about the thickness of your pinky finger. thinly slice mushrooms, about the thickness of a quarter.

pour in veggie stock and bring to a rolling boil. once boiling, add another pinch of salt, a dash of soy sauce, and your sweetener. if you have it, try adding a dash of umeboshi vinegar. toss in your dried time. once the flavors are right (and you may have to adjust a little to suit your taste), add the mushrooms.

Monday, May 27, 2013

here is a quick and easy salad recipe dedicated to my lovely cousin erin, who is taking charge of her health :D

quick boiled salad:

salad (pick as many or as few as you want):

kale
collard greens
carrots
onions
corn
leeks
radishes
celery

heat a large pot of water to boil. wash all veggies.

to prepare kale, using your hands rip the leafy part off the thick stem, starting at the thick base of the stem and pulling up to the tip. rip the kale into large bite-sized pieces.

to prepare collards: cut the leaf in half, splitting the stem in half.

to prepare carrots/celery: slice the carrots/celery on a thin diagonal, making long slices the thickness of about a quarter.

to prepare onions: slice into thin slivers, about the thickness of an oreo cookie

use frozen corn for a burst of natural sweetness :)

to prepare leeks: slice the entire leek in half, including the root. do not remove the root (yet). wash in cold water, separating the leaves so you can get any dirt hiding at the bottom of the plant.

toss your veggies in the boiling water, one veggie-type at a time. scoot it around in the water until it starts to turn a bright color (kale/collards should go bright green, about 1-2 minutes, carrots should go bright orange about 30 seconds-1 minute). one common myth is that you need to cook the ever-loving poo out of your veggies. all you really need is about 1-2 minutes per veggie in boiling water. when each type of veggie is done, remove it with a strainer, and put it in a large strainer to drain.

now that your salad is cooked, you can pick a dressing! here is one of my favorites: